In a stockpot over medium-high heat, add the oil. Brown the beef on all
sides. Remove the beef and set aside. You may need to brown the beef in
two or more batches, depending on the size of your skillet.

Add the onion, celery, and carrot to the stockpot and sauté for 5-8 minutes,
or until softened. Add the garlic and sauté for 1 minute. Add the broth,
tomatoes, basil, and bay leaf and stir to combine. Bring to boil. Add
the barley and reserved beef and stir to combine. Reduce the heat, partially
cover, and simmer for 50 minutes. Season with salt and pepper. Remove
the bay leaf before serving

Diarrhea: Fruity Oatmeal

In a saucepan over medium-high heat, combine the milk and salt, bring to
a boil. Reduce the heat to medium, stir in the oats and apple and cook,
stirring occasionally until thickened. Just before serving add banana
and honey.

Makes 2 servings.

Diarrhea: Mini Shepherd's Pies

Reprinted, with permission, from the American Cancer Society. What to Eat
During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to
Help you Cope (Atlanta, GA: American Cancer Society, 2009), 29 cancer.org/bookstore.

Fill a large saucepan with enough water to cover the potatoes by an inch
or more and bring to a boil. Reduce to a simmer and cook until potatoes
are tender. Drain and return to the pan. Add the butter and 2 tablespoons
of the milk and mash until soft and creamy, adding more milk if necessary.
Season with salt

Meanwhile, in a large skillet over medium-high heat, add the oil. Sauté
the ground beef and onion for 6 to 8 minutes, or until meat is cooked
through, stirring frequently. Drain if needed. Add the ketchup and Worcestershire
sauce and stir well to combine. Add the peas and carrots and stir well
to combine.

Divide meat mixture evenly between 4 (1-cup) ramekins or oven safe teacups.
Top with about ½ cup mashed potato, spreading to cover the meat.
Place ramekins on baking sheet.

Bake for 10 minutes, or until tops are golden. Let cool for 5-10 minutes
before serving.

In a heatproof bowl, combine the bulgur and water and let stand for 30
minutes. If the mixture is absorbing the water too quickly, add 1 tablespoon
or more water.

When the bulgur is tender, add the apple, cranberries, raisins, scallions,
and mint. In a bowl combine the olive oil, lemon juice, and orange juice.
Add to the salad and stir gently to incorporate. Season with salt and
pepper. Cover and refrigerate for at least 1 hour. Add the almonds just
before serving.

Prepare the pasta as directed. During last 3 minutes add broccoli, drain
and rinse with water.

Meanwhile in large bowl combine the beans, onions, carrots, zucchini, and
bell pepper. Add the drained pasta and dressing, stir and season with pepper.

Makes 13 servings.

Sore Throat/Mouth: Banana Milkshake

1 whole ripe banana, sliced
Vanilla extract (few drops)
1 cup milk

1. Place all ingredients into a blender. Blend at high speed until smooth

Makes 1 serving; Serving size: Approximately 2 cups

If made with whole milk: Calories per serving: 255 calories; Protein per
serving: 9 grams
If made with 2% milk: Calories per serving: 226 calories; Protein per
serving: 9 grams
If made with skim milk: Calories per serving: 190 calories; Protein per
serving: 9 grams

Sore Throat/Mouth: Fortified Milk

1 quart whole milk
1 cup nonfat instant dry milk

Pour liquid milk into a deep bowl.

Add dry milk and beat slowly with beater until dry milk is dissolved (usually
less than five minutes).

Refrigerate and serve cold.

Note: If it tastes too strong, start with 1/2 cup of dry milk powder and
gradually work up to 1 cup.

Difficulty Swallowing: Rosemary-White Bean Soup

Reprinted, with permission, from the American Cancer Society. What to Eat
During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to
Help you Cope (Atlanta, GA: American Cancer Society, 2009), 52. cancer.org/bookstore.

In a stockpot over medium-high heat, add the oil. Sauté the onion, carrot,
and celery for 5-7 minutes or until softened. Add the garlic and sauté
for 1-2 minutes. Add the broth and beans and stir to combine. Bring to
a boil. Reduce the heat, add the rosemary and simmer for 20-25 minutes,
stirring occasionally. Cool slightly and remove rosemary.

Transfer to a blender or food processor and puree (you may need to do this
step in two or more batches). Season with salt and pepper

Difficulty Swallowing: Ribollita

Reprinted, with permission, from the American Cancer Society. What to Eat
During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to
Help you Cope (Atlanta, GA: American Cancer Society, 2009), 60. cancer.org/bookstore.

In a stockpot over medium-high heat, add the oil. Sauté the leek for 5
minutes. Add the garlic, carrot, and celery and sauté for 5-8 minutes
or until softened. Add the cabbage and sauté for 2-3 minutes. Add the
broth and tomatoes and stir to combine. Bring to a boil. Add the beans,
salt, and pepper and stir to combine. Reduce the heat and simmer for 20
minutes, stirring occasionally.

Add the bread and basil and cook for 3-5 minutes. Serve with Parmesan cheese.

Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper
in a small bowl, whisk to combine. With the tip of a sharp knife, cut
into each chicken piece one or two times by about 1/2 an inch. (This will
help the marinade penetrate.) Place the chicken pieces and the marinade
in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces
are coated with the marinade. Seal the bag and place in a bowl in the
refrigerator (in case of leakage). Let marinate for 2 hours.

Preheat oven to 425°F. Remove chicken from marinade and place in a
single layer in a large baking dish, skin side up. Reserve the marinade.
Use a pastry brush to brush a little olive oil onto each piece of chicken.

Bake for a total of 50 to 55 minutes, until the skins are crispy brown,
and the chicken is cooked through, juices running clear (breasts have
an internal temperature of 165°F and thighs 175°F). Half-way through
the baking, at about the 25 minute mark, baste the chicken pieces generously
with reserved marinade.

Let rest, covered in foil, for 10 minutes before serving.

Serve the chicken with the juices on the side or a little poured over the
top of the chicken. Serve alone or with steamed brown rice.

Change in Sense of Taste: Pesto Pizzas

Place bread on baking sheet and spread with pesto. Top with tomato slices.
Sprinkle with feta and mozzarella cheese. Bake for 10 minutes or until
cheese melts.

Change in Sense of Taste: Veggie Pita Bread Salad

Reprinted, with permission, from the American Cancer Society. What to Eat
During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to
Help you Cope (Atlanta, GA: American Cancer Society, 2009), 91. cancer.org/bookstore.

In a separate bowl, combine 2 tablespoons of the oil and 1 tablespoon red
wine vinegar. Add to the salad and stir gently to incorporate. Season
with salt and pepper. Add more oil and vinegar as needed.